Tag Archives: Sushi

10.07.26
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When Sushi Ten Barely Rates In That Rating Scale….

ed in tee2006 Oak Bay Ave Victoria, BC Phone: (250) 590-1847 Hours: 11:30 a.m.–9 p.m. (Daily) Website: www.sushi-ten.ca

ES: The sushi and sweets scene along Oak Bay Avenue has certainly changed over the years. Whether some closures were a result of the pandemic or otherwise (RIP Osaka, Sweet Delights and London Sweet Stop), I miss those early days. Thankfully, there are two other operations that have stuck it out, namely Bon and Kissato. I love the atmosphere of the latter, as it’s family-run, and though they seem to have downscaled, that’s alright when I’m in the area. Don’t get me started about the candy shops, though.

As Don and I looked around to see what’s changed, too much has changed. At least I got my mead, though!As for new operations, I feel Sushi Ten still has to earn its legs. Although they are popular amongst locals living nearby, they’ve been doing well since opening February 1, 2026.

DK: Popular is right. The mere mention of their name had my waitress at another recently opened eatery histrionic with praise last week. I went with her advice and got the salmon avo roll. Whether it’s aging taste buds or the effects of farming and freezing, I’m finding too much sushi salmon just a little bland these days. I had high hopes Sushi Ten would buck the trend. Then I remembered Ed’s rule about eating sushi on Sundays and Mondays…

Read more: When Sushi Ten Barely Rates In That Rating Scale….

ES: Or weekends for that matter! What’s just as equally important is how the fish was brought to the plate. There’s flash smacking it until the sakana is unconscious, or an ethical choice so that the death to feed our tummies is not as shocking. Ultimately, I think what we ate was more than a few days old before a fresh batch could be brought in.

Sushi Ten Basic Meal

I had the basic tuna and salmon roll to test the waters, and they weren’t all that appealing. As for their spicy chopped scallop roll, it seems the money went with the shellfish. That’s because those are harder to clam up if something goes wrong. At least the sunomono salad is hard to mess up, lest I want to pucker up for more octopus bites, which is why I often go for this appetizer to start with.

Don at Sushi Ten

DK: Safe to say Ed and I weren’t as enthused by the salmon here as others have been. Maybe it was just the wrong day of the week? That being said, I did enjoy my B.C. Roll. What it may have lacked in bold flavour, it made up for in pleasant crunch. Preparation that leads to proper texture and mouthfeel counts for something.

ES: At least the space is comforting, service is nice, and we didn’t have to wait long for the meal. Though we came in before the dinner crowd, I noticed how fast the place got packed by the time 6:30pm rolled around. Clearly this place is doing something right. I’d try to visit this place again on a day piggy arrived on market rather than grow old, though.

I wouldn’t say the tuna and salmon have gotten stale either. And I’d imagine Sushi Ten wants you to order from their fusion menu rather than standard, since they are slightly overpriced and offer more cream cheese than I need on my face for cleansing.

DK: Is Sushi Ten Head and Shoulders above the rest? No, but I’m willing to give them a second chance to make a first impression. Until then I’ll Google other old ’90s shampoo commercial taglines to shoehorn into reviews, and maybe we’ll give Sushi Ten’s neighbours Selah and Oak Bay Seafood a try. Because we’re worth it.

3½ Blokes out of 5

06.03.26
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Nobu Needs A Little Wasabi

Director Matt Tyrnauer must love dining at Nobu, a Japanese restaurant that has branding and star power making it a boutique operation that not everyone can afford. With operations existing at metropolises around the world, often connected with a five star hotel, perhaps its time to have that origin story told, and what the “self-titled” film proclaims is that the founder, the life of fame and humility is like a double edged sword. 

For a man who went from humble beginnings to pioneering a sushi business back in the 70s, when the cuisine was still a mysterious staple to most, a lot about the scene has changed. Nobuyuki “Nobu” Matsuhisa is more of a celebrity these days than a chef who helped create fusion cuisine.

While all he wants is to deliver happiness and smiles to patrons who ate his food, there’s also the desire to keep going, and find new ways to marry distinct cultural flavours from another culture to Japanese style arrangements.

Read more: Nobu Needs A Little Wasabi

The documentary provides a solid, well-shot overview of the man. We get a glimpse into his early days in 1949 Japan and his formative experiences in Lima, Peru, where that signature cultural blend of Japanese and Peruvian flavors was born. It is fascinating material, especially for those who are unfamiliar with his history. There is a touching subplot about his friend Sakai that I will not spoil, but it provides the kind of emotional grounding the film struggles to maintain.

The documentary does a great job of explaining the philosophy behind the food. Precision is everything. Whether it is the exact mix of vinegar, sugar, and salt in the rice, the resting time, or even the crispness of the nori, it all matters. But here is where the film, and perhaps the corporate identity, gets complicated.

Nobu has become less of an individual and more of a global machine, tethered to luxury hotels and celebrity clientele. You are not just paying for the fish and a photo moment to say I’ve been here. Having dined at places like Sushi Kashiba and Tojo’s, I know how fast a high-end bill adds up. A typical Nobu meal can easily start around $200 USD for a filling meal before cocktails and gratuity is added on top! Based on my experience with the latter which I believe is Vancouver’s best restaurant since the 80s, I prefer a meal where the sushi chef designs the personal dining experience. I doubt that is offered in any chain operation, but until I am there, I cannot say if Nobu offers that kind of intimacy.

Ultimately, the film leaves you with an unspoken question: what is the future of the brand? His peak may well have been when he was fully present in his original LA kitchen, and there was only one, before the name became a global fixture. Today, dining at a Nobu location is a roll of the dice. With the man himself on the road 80% of the year, the odds of encountering him are slim. Most of us will simply be engaging with the machine he built, not the craftsman who started it.

3½ Blokes out of 5

06.04.25
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H-mart Victoria Is Finally Open! And Everyone Loves This Operation, Moreorless. 

H-Mart Front

Although H Mart is a U.S. based grocery store specializing in Asian (Korean) products, the current climate in Canada to not support American-based operations/goods did not stop the masses from checking out the grand opening. This place can do better by not carrying the usual Coca-Cola, Ferrero Group and the like, but I digress. Even on the second weekend, when I visited, it was packed. It felt like I was walking through a mini-Costco at Mayfair Shopping Centre. I sampled as much Korean food as possible and looked for the deals.

And the range of expanded Asian goods, when compared to other local operations, is the best I’ve seen in ages. I’ve visited T&T Supermarket in Vancouver, and the vast range of products is equally comparable. Had this operation decided on selling only South Korean, Chinese, and Japanese manufactured items, I’d shop very often here. Sadly, the pricing is no better than other places. A careful buyer is best advised to monitor H Mart’s weekly flyers to know where to go to buy those 5 packs of instant ramens!

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04.02.25
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[Vancouver, BC] Only The Best. Tojo’s Restaurant Exceeds Expectations!

Tojo's Restaurant's Head Chef1133 W Broadway
Vancouver, BC
Phone: (604) 872-8050
Menu: tojos.com

Tojo’s Restaurant is world renowned for a simple reason. This is the place where its head chef (and owner) not only invented the California roll but also has a philosophy that anyone who sees the documentary, The Chef and the Daruma (movie review), might want to adapt. He’s a person I’ve always admired ever since I saw him on morning news television on Global Vancouver with Simi Sara showing how he crafts particular Japanese dishes. Back then, I didn’t know about the life behind the camera, but it intrigued me. After seeing the 2024 film, my appreciation has only grown.

Over time, this restaurant became world-renowned because of the amazing range of food he can prepare. He’s also a licensed fugu chef, so if there’s the means to import this blowfish in, I’m there! But with other dishes prepared by him or one of his chefs he’s trained, I probably couldn’t tell the difference. There’ll be a time when he’ll retire and the people he’s taught will take over.

He’s a gentle soul who is great to talk to. He’s like the Mr. Rogers of Vancouver! I was in town for Fan Expo and this time; I made the point of setting aside time to visit this restaurant! It’s honestly not that far from the downtown core, but to get there means either taking the taxi or public transit. The former can get you there, and the latter, is about eight blocks away from the major routes. I visited this operation twice because the experience was amazing! The staff is friendly and the atmosphere is perfect. And there’s a slight chance of seeing someone famous dining here. I should advise that you first check with management if it’s okay to approach their table.

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01.08.25
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Sushi on Shelbourne in Saanich, BC. The Choices and Construction Woes

Screenshot 2025-01-07 at 10.16.44 PM

Once upon a time, the price of take out sushi at Fujiya’s grocery store in Victoria, BC was the best in town. Those were the pre-pandemic years and before Saanich’s Shelbourne Street Improvement Project ripped the road apart. As a result, plenty of nearby businesses saw less traffic and one casualty is this grocery store deciding it’s time to raise their prices! Even after the job is more or less done, I saw no price reduction as life resumes in 2025. Most of that block is patched up, but there’s still construction that’s become a barrier as people drive through.

I can understand the need to mark up their products to make up for lost venues, but will every supporter of this local operation want to continue even after the construction is done? While I can drive straight down Shelbourne to Sushi Island, I can get my basic two favourite rolls for about 2/3rds of the price than the $9 average price I’m seeing most trays marked as. And as for how often I’ve seen tuna and salmon rolls offered, it’s been seldom. It’s doubtful that I’m showing up at the wrong time.

When I’ve spotted three other fast food options where I can buy sushi along this street corridor, the choices are finally better, but not necessarily competitive. I hate to admit that Walmart’s plates are relatively tasty. Price-wise, it’s about the same as Fujiya’s, and while the big box operation doesn’t have tuna on the menu, it seems they have a supplier for all the salmon they love to regularly offer. They’re farmed fish rather than wildly caught, and when I’m lazy to head to other operations, I’ll grab a plate just to satisfy that itch my tastebuds want for raw fish.

Sushi MagoThankfully, Sushi Island (where people can get the best value) is across the street. As for Sushi Mago, they’re a stone’s throw away from where I live, and I can walk down to grab something and go home. A drive makes it quicker. Although this operation’s offerings are pricier than the other two, but not as super tasty (Island wins hands down), it’s a price I’m willing to pay for the convenience.

11.06.24
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Sometimes Finding The One Japanese Place to Regularly Hit Isn’t All That “Yoshi”

20240929_124317Gateway Village
771 Vernon Ave
Victoria, BC

Hours: 12:00pm to 8:00pm Daily
Phone: (250) 475-3900
Menu: yoshisushi.ca

ES: In anime, “Yoshi” (where the I is silent) can mean, let’s do it, but in truth, it means excellence, and as a fixture in Victoria for such a long time, I’m sort of inclined to agree Yoshi Sushi is a great place to give your taste buds a treat. Had I truly wanted to go crazy, I could’ve gone for the massive platter of sashimi on my birthday to really experience all the wonders, but to be honest blowfish wasn’t on the menu and what’s offered are the safe staples.

The exception is with a soft shell crab roll, which when properly still warm, can do wonders to excite the taste buds. Or should I say the baos?

DK: My experience with the Japanese language pretty much begins and ends with doing flashcards with my roommate in the TRU dorms before tossing rotten vegetables into the parking lot from our balcony. Don’t know if he ever passed that test, but we did make room in the fridge for more eggs and bacon for our roommates to “borrow.” 

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